Sugars

Our Product Lines 24 products

Sugars

Industrial sugars⁽¹⁴⁾

Sugar, or sucrose, is well known for the sweetness it provides, its role in balancing flavors and diffusing flavours. There are different types of sugars : some are used as bulking agents, others as anti-crystallizers or because they help to reduce or increase the sweetness of products.

Technical sugars

Glucose syrup DE60

Multi-purpose sugar obtained from corn or wheat starch

Technical sugars

DE40 Confiseur Glucose Syrup

An essential ingredient for making boiled sugar

Technical sugars

Fructose

Sugar obtained from starch, naturally present in fruit

Technical sugars

Organic tapioca maltodextrin

Carbohydrate obtained from manioc starch (also known as tapioca).

Technical sugars

Maltodextrin DE16

Carbohydrate obtained from corn or wheat starch

Technical sugars

Glucose syrup DE25

Multi-purpose sugar obtained from corn or wheat starch

For pastry chefs

Trehalose

Sugar from tapioca starch

For pastry chefs

Maltitol powder

Polyol that can be used as a 1:1 replacement for sugar

For pastry chefs

Galliasorb

Helps to stabilize texture during storage, neutral taste.

For pastry chefs

Sorbitol powder

Helps to stabilize texture during storage, neutral taste.

For pastry chefs

Invert sugar

Versatile and essential ingredient offering an ideal combination of high sweetening power, enhanced Maillard reaction and anti-crystallization.

For pastry chefs

Dextrose

Versatile, essential sugar offering an ideal combination of moderate sweetness and texturizing properties.

For pastry chefs

Dehydrated DE40 Glucose Syrup

Versatile and essential sugar offering an ideal combination of moderate sweetness and texturizing properties

For pastry chefs

Glucose syrup DE40

Versatile, essential sugar offering an ideal combination of moderate sweetness and texturizing properties.

Raw sugars⁽⁵⁾

Derived from cane or beet, raw sugars are minimally processed and retain their natural richness. Their amber color, irregular texture and intense aromatic notes make them the ingredients of choice for artisanal production, where taste and authenticity come first.

Agave syrup

Made from agave sap

Organic coconut flower sugar

Unrefined sugar obtained by crystallizing the sap of coconut flowers

For pastry chefs

Maple sugar

Powdered sugar obtained from maple sap

For pastry chefs

Dark muscovado sugar

Special unrefined sugar from Mauritius

For pastry chefs

Light muscovado sugar

Special unrefined sugar from Mauritius

Substitutes and Sweeteners⁽⁵⁾

Substitutes and sweeteners are used to reduce or replace sugar while preserving the pleasure of sweetness. Their variable sweetening power and specific aromatic profile enable recipes to be adapted to current nutritional expectations, without compromising on taste.

Substitutes and sweeteners

SüvyTech

THE TASTE OF SUGAR WITHOUT THE SUGAR

Substitutes and sweeteners

Süvy

THE TASTE OF SUGAR WITHOUT THE SUGAR

Substitutes and sweeteners

Glycerine

Polyol from rapeseed or sunflower

For pastry chefs

Isomalt

Allows you to create decorations traditionally made with baked sugar without the risk of moisture build-up.

For pastry chefs

Inulin

Chicory fiber for lower sugar and fat content